This document applies to salted anchovies and salted anchovy products prepared exclusively from species of the Engraulidae family described in 4.1, which have not undergone freezing at any stage of manufacturing. It sets out the minimum specifications that fis , ingredients and finis ed products must meet at the stages of manufacturing and sale after processing and packaging in the factory. It also describes the types of presentations as well as the sales names associated with them.
NF V45-066:2014 Referenced Document
NF EN 12145 Fruit and vegetable juices - Determination of total dry residue - Gravimetric method by weight loss on drying
NF V45-066:2014 history
2014NF V45-066:2014 Processed products from fisheries and aquaculture - Salted anchovies and salted anchovy based preparations - Specifications
2001NF V45-066:2001 Processed fish - Salted anchovies and salted anchovy based preparations - Specifications.